Unlike the luxurious, silkiness of cold-smoked salmon, hot-smoked salmon is flaky & meaty, lending itself to an array of savory dishes. It’s brilliant in this Smoked Salmon, Potato & Beet Salad. Just a side note – the difference between hot & cold-smoked salmon is one is smoked using heat (hot) & the other is cured & then smoked at a very low temperature (cold). You can read more about it here. Either will work in this recipe.

Every salad needs the anointment of a good dressing. The bright citrus & horseradish dressing of this salad, albeit predictable, is perfect with with the robust salmon & brings to life the pasta. Could there be a more perfect springtime salad? I think not. Toodles, Lovoni

salmon asparagus pasta salad

This pretty, springtime salad has some make ahead components: the red onion can be pickled the day before, the dressing made, the salmon flaked & the asparagus blanched all the day before serving. Toss it together with the remaining ingredients just before serving.

HORSERADISH DRESSING

Instructions

Combine onion & lemon juice in small bowl. Let stand for 15 to 30 minutes (time permitting) to pickle the onions. Drain the onions, reserving the lemon juice for the dressing.

Cook pasta in large pot of boiling salted water for 10 minutes or until almost al dente. Add asparagus to the pasta & cook for 2 minutes or until asparagus is bright green & tender-crisp & pasta is cooked. Drain asparagus & pasta into a colander & rinse under cold water to cool the pasta & prevent it sticking together.

To make the horseradish dressing:

Whisk all the ingredients together, including the lemon juice reserved from the onions, in small bowl. Drizzle almost all the dressing over the salad & toss to combine. Drizzle with remaining dressing & sprinkle with extra dill. Serve with lemon wedges.